Friday, August 10, 2012

Slow Cooker Recipe for Puerto Rican Black Beans with Sofrito and Cilantro from The Perfect Pantry

Slow-Cooker Puerto Rican Black Beans with Sofrito and Cilantro
Puerto Rican Black Beans and Rice, loaded with flavor.  (Photo from The Perfect Pantry

(For Friday Favorites we spotlight past recipes that you may have missed, and Lydia's version of Puerto Rican Black Beans With Sofrito and Cilantro is one I have on my "must-try" list!)

It took three tries for Lydia to perfect these Slow Cooker Puerto Rican Black Beans with Sofrito and Cilantro from The Perfect Pantry, but after reading through her final recipe I think she has come up with a keeper.  Start with dried beans which are cooked with sofrito, a blend of chopped peppers, tomato, onion, garlic, cilantro, and parsley, as well as spices like cumin and oregano and a few other seasonings.  Once these were in the slow cooker, Lydia says she only stirred once, and after about 7 hours dinner was ready!

I hope you enjoy trying this from-scratch slow cooker recipe!   Use this link to get the recipe for Slow Cooker Puerto Rican Black Beans with Sofrito and Cilantro from The Perfect Pantry.

More Ideas with Dried Beans in the Slow Cooker:
Cuban Style Black Beans and Rice from Andrea Meyers
Louisiana-Style Red Beans and Rice from Kalyn's Kitchen
Refried Beans from 365 Days of Slow Cooking
Cowboy Beans from A Year of Slow Cooking
Boston Baked Beans from Simply Recipes  

Submit Your Recipes: --If you're a food blogger with a good from-scratch slow cooker recipe you'd like to have featured on this site, here's how to submit it.

Rate the Recipes: --If you come back and leave a reaction (after you've tried a recipe), that feedback helps other readers to know which recipes they might like to try.  Thanks!


  1. Thanks so much for featuring this recipe. It's one of my favorites. I love to make a big batch and freeze individual serving portions.

  2. Lydia, these beans have my name on them!


Thanks for taking the time to comment on Slow Cooker from Scratch. If you try a recipe, it's always appreciated if you take time to Rate the Recipe on the rating scale above. Questions about recipes should be left on the the blog that is the original source of the recipe.

Comments are not published until I approve them (and I don't spent 24 hours a day online), so thanks for your patience. Sometimes I'm posting comments by iPhone, so I can't always reply to every one, but I do read each and every comment!

Bloggers are always encouraged to make their comment signature a link to their blog, but comments with links inserted in the text will not be published.

Blogging tips